Enzymes - Chemicals

Brupaks

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Brupaks Amyloglucosidase 300 (AMG)
An enzyme that helps yeast access more sugar for fermentation. Can be used throughout fermentation, even as a substitute for priming sugar when bottling. Makes beers dryer Reduces carbohydrate level
Net Weight: 10ml

Product Currently Unavailable

Harris Brut Force
An enzyme that helps yeast access more sugars for fermentation resulting in dryer beers with less calories and carbohydrates. Can be used throughout fermentation, even as a substitute for priming sugar when bottling. Makes beers dryer Reduces carbohydrate level Provides high atenuation
	Capacity: 40pt

Product Currently Unavailable

Harris Glut Gone
An enzyme to remove gluten from beer. Add one phial of Glut Gone at the start of fermentation to significantly reduce gluten to levels below 20ppm in beers brewed with barley and wheat. Sufficient for up to 3 brews
	Capacity: 15 gal

£4.86

Harris Pectinaze
Highly effective pectin destroying enzyme. Concentrated, liquid form. The most powerful pectinase currently available. For use in all wine/cider making to help extraction of flavour and juice. Also used to clear pectin hazes. Dose: 10 drops per gallon
Net Weight: 15ml	Capacity: 20 gallons

Product Currently Unavailable

Woodshield Amylase (powder)
Use to remove starch haze. Dose: 1 teaspoon per gallon
Net Weight: 25 g

Product Currently Unavailable

Woodshield Amylaze
Powerful starch destroying enzyme. Used in wine making to improve flavour and increase clarity. Dosage: 10 drops per gallon
	Capacity: 20 gallons

£2.61

Woodshield Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes. Suggested Doses: Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit. Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
Net Weight: 30-32 g

£3.00

Tags: PectinasePectic Enzyme

Woodshield Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes. Suggested Doses: Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit. Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
Net Weight: 90 g

£4.20

Woodshield Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes. Suggested Doses: Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit. Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
Net Weight: 400 g

£8.69

Woodshield Pectolase
Ensures maximum yield of juice and flavour from fruits etc. Acts by destroying pectin to give a purer, cleaner fermentation. Also prevents / destroys pectin hazes. Suggested Doses: Extraction: 1 level teaspoon per gallon of must or 1.8kg fruit. Haze Removal: 2 teaspoons per gallon. mix well and stand wine at or above 20°C.
Net Weight: 1 kg

£19.46

Tags: PectinasePectic Enzyme

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